Pork Chops with Honey-Orange Glaze

I jumbled 3 separate recipes & came up with a dinner idea, last night, lol! It turned out very orange-y and sweet, it was very good & we had no left overs! This is the recipe from Pillsbury, the one I followed closest. I tweaked this to suit what we had.

1 lb Boneless Pork Loin Chops (we used thin-cut)
3 Tblsp Worcestershire sauce
1/3 cup Honey
1 Tblsp Grated Orange Peel
1/4 tsp Salt

(We had juice & navel oranges, so I used garlic powder, juice and zest from both oranges & marinated them, overnight. Also, we didn't have Worcestershire sauce, so I used the same amount of Dale's. I also added 2 Tblsp of fresh orange juice to the honey-orange sauce. It produced a very distinct & floral orange flavor!)

Preheat oven to 325 degrees

In shallow glass baking dish, place pork chops. 
Brush 1 tablespoon Worcestershire sauce over both sides of each. 
Let stand at room temperature 15 minutes to marinate.

In 2-quart saucepan, mix remaining 2 tablespoons Worcestershire sauce, the honey, orange peel and salt until well blended. 
Heat to boiling over high heat. 
Reduce heat to medium; boil 1 minute.

Spoon half of honey mixture evenly over pork, place pork in oven, covered, for 15 minutes. 
Uncover. Turn pork & baste in some of the sauce. Cook for another 15 minutes.


We ate this pork sliced, over rice & mixed veggies. I made a double-batch of sauce to pour over the rice, it was great!


Posted by: Rachel

Easy Oven-Fried Pork Chops

4 boneless, butterfly pork chops
- 3 eggs
- 2 1/2 cups of Progresso seasoned Italian bread crumbs
- 1 cup of grated Parmesan cheese
- 2 tsp freshly ground black pepper

Directions:

Preheat the oven to 400 degrees. Crack the eggs into a bowl and mix well. In a large bowl mix together the bread crumbs, cheese and black pepper. Coat one of the chops with egg and cover with the bread crumb mixture. Place back into the egg and coat again with more of the bread crumb mixture until fully covered. Repeat until all chops are breaded

Place into the oven for 20 minutes. After 20 minutes, check the temperature of the chops with a meat thermometer and if they have reached 150 degrees, remove from the oven. If they have not reached 150 keep in the oven for five minutes and check the temp again. At 150 degrees remove, cover with foil and let rest for 15 minutes.

Posted by: Rachel

Pork Chops in Tangy Fire-Roasted Tomato Sauce

2 tbsp olive oil
4 pork chops
2 cloves garlic, minced
1 bunch scallions, chopped
2 tbsp white wine vinegar
2 tbsp brown sugar
1 28 oz (or 2 15 oz) can fire roasted tomatoes

Heat the oil in a large skillet over med-high heat. Season the pork chops with salt and pepper and brown on each side. Remove them from the skillet. Add in the scallions and garlic and cook until tender. Once the scallions are tender, add the vinegar, brown sugar, and tomatoes to the pan. Bring the sauce up to a bubble and return the pork chops to the pan. Finish cooking the pork chops in the sauce, 3-4 minutes.


*This is the recipe as copied from my Racheal Ray cookbook. I did a few things differently-- I didn't have white wine vinegar, so I used red. I didn't have scallions, so I used about 1/3 of a sweet onion. Also, the recipe in the book is for the chops and a side dish, and I wasn't paying attention and ended up adding bacon to the tomato sauce. It actually turned out tasting REALLY good, the smokiness of the bacon worked really well with the tangy flavor of the tomato sauce.


Posted by: Erika